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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
Brine
4 cups apple cider
3 cups water
1/2 cup salt
5 peppercorns
2 cinnamon sticks
In a large bowl, combine ingredients and immerse the chops in the liquid, cover, and refrigerate for at least 6 hours or up to overnight.
4 bone-in, center-cut pork loin chops, each about 3/4 inch thick
Salt and freshly ground pepper, to taste
2 tbsp olive oil
1 head red cabbage, halved, cored and thinly sliced crosswise
2 1/2 cups apple cider or apple juice
1 tbsp apple cider vinegar
1 tbsp fresh thyme leaves
Brown the pork chops
Season the pork chops generously with salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. Add the pork chops and cook, turning once, until golden, about 5 minutes total. Transfer to a plate.
Add the cabbage to the pan and cook, stirring, until softened, 3 to 4 minutes.
Make the glaze: Increase the heat to high, pour the cider and vinegar over the cabbage, and boil until the liquid is reduced to about 1 cup, 8 to 10 minutes. Stir in the thyme.
Finish the pork: Return the pork chops and any accumulated juices to the pan and spoon the glaze over them. Cover, reduce the heat to medium-low, and simmer until the pork is tender and barely pink inside, about 5 minutes.
Arrange the cabbage and pork chops on a platter, top with the glaze and serve immediately. Serves 4.
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PORK CHOPS WITH CIDER GLAZE
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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
Brine
4 cups apple cider
3 cups water
1/2 cup salt
5 peppercorns
2 cinnamon sticks
In a large bowl, combine ingredients and immerse the chops in the liquid, cover, and refrigerate for at least 6 hours or up to overnight.
4 bone-in, center-cut pork loin chops, each about 3/4 inch thick
Salt and freshly ground pepper, to taste
2 tbsp olive oil
1 head red cabbage, halved, cored and thinly sliced crosswise
2 1/2 cups apple cider or apple juice
1 tbsp apple cider vinegar
1 tbsp fresh thyme leaves
Brown the pork chops
Season the pork chops generously with salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. Add the pork chops and cook, turning once, until golden, about 5 minutes total. Transfer to a plate.
Add the cabbage to the pan and cook, stirring, until softened, 3 to 4 minutes.
Make the glaze: Increase the heat to high, pour the cider and vinegar over the cabbage, and boil until the liquid is reduced to about 1 cup, 8 to 10 minutes. Stir in the thyme.
Finish the pork: Return the pork chops and any accumulated juices to the pan and spoon the glaze over them. Cover, reduce the heat to medium-low, and simmer until the pork is tender and barely pink inside, about 5 minutes.
Arrange the cabbage and pork chops on a platter, top with the glaze and serve immediately. Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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